This is my new favorite versatile meal. I saw this recipe for the avocado rice, where they also suggested making burrito bowls using it. Obviously, I wasn’t keen on their meat and dairy version, so I made my own, healthier ones. I also made some changes to the rice recipe by using this awesome rice from Lundberg. The guys tend to be white rice kind of men, but there were no complaints! It’s a blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani (brand) rice, whole grain black Japonica (brand) rice.
And I have to mention the quite ingenious Velcro re-closeable bag!
This is such a fresh, simple, and healthy meal where everyone in the family can create their own with their favorite fresh ingredients. Now, my new favorite ingredient . . . is this tri-bean blend. Organic and on sale for $1 a can! Love these. Packed with protein and fiber.
So, on to the recipe!
INGREDIENTS: (Makes 6 bowls)
Rice:
3-1/2 C water
2 C Lundberg Jubilee rice
2 avocados, mashed
1/2 C cilantro, chopped
zest and juice from one lime
The beans:
3 cans tri-bean blend (black bean, pinto, and kidney)
2 tsp cumin
2 tsp Ancho Chili pepper
1 tsp garlic powder
1/2 tsp salt
1/3 C water
The rest (toppings):
Green onion, sliced
Tomato, diced
Daiya cheese
Sour cream
Lettuce, chopped
Salsa
Corn tortilla crunchies/chips
DIRECTIONS:
The rice will take 35-40 minutes, so you’ll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
Fill a bowl with about 1 to 1-1/2 cups of the avocado rice . . .
. . . layer on some beans and toppings and enjoy!
- Rice:
- 3-1/2 C water
- 2 C Lundberg Jubilee rice
- 2 avocados, mashed
- ½ C cilantro, chopped
- zest and juice from one lime
- The beans:
- 3 cans tri-bean blend (black bean, pinto, and kidney)
- 2 tsp cumin
- 2 tsp Ancho Chili pepper
- 1 tsp garlic powder
- ½ tsp salt
- ⅓ C water
- The rest (toppings):
- Green onion, sliced
- Tomato, diced
- Daiya cheese
- Sour cream
- Lettuce, chopped
- Salsa
- Corn tortilla crunchies/chips
- The rice will take 35-40 minutes, so you'll want to get that started first. Bring the 3-1/2 cups of water to a boil, add the rice, stir, cover, and reduce heat to low. Check after 30 minutes.
- Meanwhile, in a small to medium saucepan, add the beans, seasonings, and water. Heat on low to medium heat, stirring occasionally, until heated through.
- When the rice is done, stir in the mashed avocados, cilantro, lime zest, and lime juice.
- Fill a bowl with about 1 to 1-1/2 cups of the avocado rice and layer on some beans and toppings and enjoy!
Very cool idea to add the avocado to the rice. I’m not a huge fan of huge dallops of guac or large slices of avo on anything so this is a great way to get the flavor and health benefits without being overwhelming.
Yeah, if you’re not a fan of straight of avocado (which is a little weird if you ask me . . . just kidding 😉 ) I think if it’s mixed in with the rice, you might like it–or just use one avocado instead of 2. It gives it that avocado flavor without being overwhelming.
You forgot the “d” in Lundberg. 🙂 Love all their organic rice products!
Haha! Thanks. I actually changed that before I saw your comment. Whew! 😉
Avocado rice sounds intriguing! This looks delicious. When I order Mexican food from a restaurant I usually order the burrito in a bowl because I am not a huge fan of tortilla wraps.
Exactly—I like to do that too. I also tend to order veggie burgers without the bun as well. There’s just something about eating a burrito with a spoon!
This looks so tasty! I’m a fan of Lundberg products too, particularly their wild rice blend. Their rice chips are also killer 🙂